Description
Crunchy, golden, and filled with a sweet honeycomb center — these keto honeycomb cookies are a fun twist on classic toffee-filled treats, made without flour or sugar for a clean, low-carb indulgence!
Ingredients
½ cup almond butter or peanut butter (creamy)
¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
2 tbsp coconut oil, melted
¼ tsp baking soda
¼ tsp salt
1 tsp vanilla extract
2 tbsp honey or maple syrup (for non-keto version)
Optional: Crushed nuts, cacao nibs, or sugar-free chocolate drizzle for coating
FOR THE HONEYCOMB CENTER:
¼ cup powdered erythritol or monk fruit sweetener
1 tbsp water
¼ tsp baking soda
1 tsp lemon juice or vinegar
Instructions
In a bowl, mix almond butter , powdered sweetener , melted coconut oil , baking soda , salt , and vanilla until smooth and thick.
Scoop small balls of dough onto a lined tray and chill in the freezer for 10–15 minutes to firm up.
While chilling, make the honeycomb filling :
In a small saucepan, combine powdered sweetener and water . Heat over medium heat until amber-colored (~3–4 mins).
Remove from heat and quickly stir in baking soda and lemon juice — it will foam up into a light honeycomb texture.
Let cool completely before using.
Flatten each cookie ball slightly and place a small spoonful of honeycomb in the center. Fold over and shape into a round cookie.
Place back on the tray and freeze for another 10–15 minutes to set.
Optional: Dip in or drizzle with melted sugar-free dark chocolate for a candy bar-style finish!
Store in the fridge or freezer and enjoy chilled for best texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 12 cookies
- Calories: 120
- Fat: 9g
- Carbohydrates: 3g
- Protein: 4g